Overnight Herb and Beer Shrimp

Overnight Herb and Beer Shrimp

Ingredients:
2 pounds peeled raw shrimp
1 1/2 cups dark beer
2 cloves garlic, minced
2 tablespoons chives, snipped
2 tablespoons parsley, snipped
1 1/2 teaspoons salt
1/2 teaspoon pepper

Directions:
Shredded lettuce
2 green onions, finely chopped
Combine all ingredients except lettuce and green onions in a bowl. Cover, Refrigerate overnight; stir
occasionally.
Drain shrimp, reserving marinade. Broil shrimp 4 inches from heat until cooked and tender (about 2
minutes on each side, less for small shrimp). Do not overcook or shrimp will become tough. Brush
occasionally with marinade.
Serve shrimp on shredded lettuce; sprinkle with chopped green onion.
Yield: 6 servings
Overnight Herb and Beer Shrimp 132
Oyster Loaf (La Mediatrice)
This was popular throughout America in the 19th century. In the Vieux Carre of New Orleans it was
known as "the mediator." It was the one thing a man felt might effectively stand between his enraged
wife and himself when he came home after spending an evening carousing in the saloons of the French
Quarter. He would buy the oyster loaf for pennies, just before going home, in the French market.
Cut the tops off small French rolls and scoop out most of the center. Brush the cut side of the tops and
the hollowed−out center with melted butter. Place both tops and rolls in a 425 degrees F oven until
toasted to a very light brown.
Meanwhile, sauté the oysters in hot butter until they plump up and the edges curl. Add salt, pepper, 2
or 3 drops Tabasco® sauce and a little hot cream, if desired. Fill the hot rolls and cover with crusty
tops. Use about 3 oysters to one roll.
Serve hot.
Oyster Loaf (La Mediatrice) 133
Oyster Pan Roast